Everyday I pinch myself (although I should really stop because I seem to bruise really easily lately) that this is all for reals.

it's absolutely nutty.

and I love each and every second of it.

Thank you.

I have a slew of recipes to share that are in the new book. I'm not trying to keep them a deep, dark secret--it's just that sometimes the day seems to disappear even though I have the best intentions of posting a new recipe.

This is a great twist on lazy cooking---and you should totally make these sandwiches.

Oh Steph. You must really have lost it this time. You're trying to tell me that all I have to do is pour a jar of peperoncinis on top of a hunk of beef (and it can even be frozen?!) and it'll cook all day and the meat will tenderize and shred all on it's own and I can come home after a long day at work and have a totally delicious meal?

Yes.

The crockpot rocks!! I used a 4-quart slow cooker, because it was already out on the counter top, but a 6-quart would be just fine. Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with a slice of cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.

Easy-peasy.

The Verdict.

This is a great sandwich. I was concerned that the tang and spice from the peperoncinis would be too much for the kids. It wasn't. They didn't want any of the "green things" in their servings, but ate their sandwiches happily (Adam ate the green things, in case you wondered).

Since the meat gives off so much of it's own juice, the tanginess mellows a lot and the flavor is a slight vinegary heat, but it's not muted. It's just perfect. I used mild peperoncinis, but if you like things hot--choose a spicier variety.

If you are looking for a heartier roast, I highly recommend the Mississippi Pot Roast on Today's Creative Life.

84 comments:

Ooh I love this recipe! I haven't made this for a while but now I'm ready to eat my screen. Too bad I have meals planned out until next Thursday. :) Congrats on the book! Looking forward to hearing more from you on the blog.

A version of this was my son's go-to party recipe when he was in college. Still is. Big slow cooker, big chunk 'o meat, a jar of pepperocini, and maybe a jar of salsa. Served help-yourself style with hearty rolls and cheese. Fed an army of hungry men, and lasted all afternoon/evening in the pot, ready for another hunger attack. Even better the next day if anything happened to be left over. Also worked the morning after mixed into scrambled eggs.

Ok, ok. My hubby somehow mind-beamed this to you right? He has an obession with everything pepperoncini and this would be a dream for him! His b.day is the 22nd and I am totally going to surprise him with this for supper!

Seriously! This recipe will make my hubby happy since he loves those peppers!

I have always been a fan of the crock pot, but didn't use it as much as I could.

I bought your new book last weekend while shopping in the big city. They didn't have your first book, so will have to order it on-line. I have made three crock pot meals from the second book this week and even tweaked one of my own recipes to use in the cp as well. I'm also new to the gf world, so I'm loving your recipes!!

Love this recipe... have been making it for years and some times I put a twist on it by adding a thickener to the juice along with sliced mushrooms & onions... any way you cook it, it is a winner winner dinner... ;-))Donna

I had heard about your site and wanted to check it out for myself. I'm glad I did. I love the food and recipes you share with your readers. I'll be back to track what you've been cooking. I hope the new year brings a large measure of health and happiness your way. Have a great day. Blessings...Mary

Oh I make something like this and it is delicious! But, I call them brisket tacos!!! We serve them on tortillas. I take a brisket (3 lbs), 2 chicken bullion cubes, 1 jar of pepperocinis with juice, 1 packet of dry italian dressing seasoning, and 2 cups of water. Cook on low 6-8 hours.

Oh, I <3 this recipe!! I make a similar version of this about 2x a month. I use a can of beef broth/consumme and packet of Good Seasons Italian Dressing Mix along with the peppers. It makes enough juice to dip - au jus style! DELISH!!! Thank you for posting!

I've been making this for years and its awesome! I always start with frozen beef as well. The only difference between mine and the recipe listed above is that I use Giardiniera (regular - not hot) instead of the pepperoncini. Either way would be great tho!

I love gluten-free tang and spice! And even green things! This looks great and I do like the idea of easy. Just did my one-click ordering at Amazon and bought your new book. God help me, I'm so addicted to Amazon.com, but your books look well worth it! By the way, I love the cover art. Can't wait to see it in real life. =)

I love this recipe, been making it for years. I do either cut off the stems or buy the pre-sliced peppers. Easiest recipe on the planet. We have it on GF rolls or over mashed potatoes with corn. Mmmm....

I made this for dinner tonight, and I enjoyed it quite a bit! I ate a large sandwich, and gave some of it away. I liked how the peppers gave it just a bit of extra flavor, and the bite was nice. I did not cut of the stems of the peppers, but picked them out at the end of the cooking process - they just fell off the rest of the pepper.

Steph, love your site! I also have a similar recipe with drained peperoncini and a few more ingredients (Italian dressing mix packet, beef broth, Italian herb seasoning). Though I'll have to try this one sometime. My husband is a hunter and I'm always looking for a new way to make venison - especially in a crockpot, since it keeps the meat so moist. I discovered your site a few days ago and I am so excited to try your recipes - especially your orange chicken, Thai beef, and falafel! I love how you make ethnic recipes so easy!

STephanie...I made this yesterday and it is over-the-top good and is so easy! I love the taste of pepperoncinis but don't like to spend the time cutting off the stems and draining out the seeds. Once the meat was done in this recipe I just pulled the stems away from the peppers and it was like the seeds disappeared or something...no crunch!

The taste of this is marvelous and clean-up a snap since I always use crock pot liners. Thanks for the idea!

I made this last night...my husband does not like different things and he loved these...did not tell him about the peppers, but the best compliment of all " you can make this again!" Loved it!.I may try this with pulled pork too!

First off, you are absolutely hilarious! This recipe looked so yummy I went out to buy the ingredients today and a smaller crockpot somehow managed to jump into my shopping basket as well ~ a family of 6 really should have at least three crockpots, right?

By the way, I discovered your blog last night in my search for a way to make yogurt without a yogurt maker ~ can't wait to try your posted recipe. My finger is one click away from ordering your books.

THANK YOU so much for sharing all of your recipes, discoveries, and humorous experiences with us!

Had to come back and post again about how wonderful this was! We had left overs so we heated them up tonight to serve over rice.. hubby got the idea to pull out the left over Tomato Bacon soup I'd made over the weekend (my recipe is on my mostly neglected blog at http://bookladydavina.blogspot.com/2010/11/recipe-time-tomato-bacon-soup.html) and he mixed some of that in as well.. it was so good, both with and without the tomato soup, but the soup gave it a smokey smoothness and balanced the vinegar a smidge more. It was a fantastic way to use up left overs!

Made this the other night (it made a lot!) and hubby loved it then. Well, then he discovered that it makes good meat for nachos. He's asked me to make it again this weekend for he and guys when they watch football...

So delicious and super easy to make. We ate the stems on the peperoncini no prob. Salted the top of the beef with garlic and ginger before I ran out the door for work... gave it a bit of a crust! Will definitely be making again - bf raved about it and we liked the flavors much more than pulled pork flavored with bbq sauce. Next time we'll have some better cheese to top it with (not the shredded tex mex from the night before haha).

Why didn't I read this before I did the shopping? We don't have peperoncini on hand--and while there are chuck roasts in the freezer, they were ON SALE and I didn't buy more because we already had some.

OMG... this was soooooooooo delicious! I made it for dinner the other night and my husband just raved about it. I served it on bolillo rolls which I cut in half, slathered with the meat mixture, then topped with provolone cheese and put them under the broiler for a few minutes. It was even better the next day. I will be making this for my Super Bowl party in a few weeks. Thanks so much for this great recipe... I really need to buy your books!

My hubby's birthday is Sat. and this is totally cookin' away in the crockpot- he loves pulled beef sandwhiches and peperoncinis (altho he calles him those yellow pepper things). Happily, last week pot roasts were on sale (@ Publix via Southern Savers) and THIS week, peperoncinis were on sale! Woohoo! crockpot+couponing+ hubby= awesome :)

Made this for dinner tonight -- oh, YUM!!!! The family really enjoyed it! It had a bit more kick than anticipated, but it didn't stop people from having seconds. We served it up with some sweet potato french fries -- a nice sweet contrast to the beef! Thanks for sharing!!

My cousin sent me your blog because my son and I are gluten free too. I made this recipe with our fresh 'beefalo' chuck roast. It was fabulous. I put it on low in the slow cooker before going to bed. The next morning I pulled out the bones and fat, then let it continue to cook while at church. Came home, pulled out the peppers and chopped them returning 1/2 to the pot and put the 1/2 in a bowl to use as desired. I had mine on corn tortillas with 1/2 a slice of Swiss cheese. Fabulous!! My husband LOVED it too...just the right amount of hot! Thank you!

These sandwiches are CRAZY good! Love them! I made them for my kids' family birthday party, and they were a big hit. So easy, too! Thanks! I'll be posting the recipe to my blog one of these days. Definitely want to share the love! :)

Paul was all "bleh" about the idea of this, because he associates chuck roast with his mom's Sunday dinners (cooked tough + tons of onion + forced to eat it + childhood = poor memory). But then he took a bite and just about lost his mind. He ate so much he felt sick. I bought another chuck roast this week and the grocery store was ALL OUT of peperoncinis---probably because of THIS recipe!

We tried this recipe for the first time tonight and it was perfect. The peppers were sweet and added a little heat without overpowering. The meat was perfect on simple hamburger buns with a slice of Swiss cheese. Thanks for posting something so simple and delicious!

Made this today. It was a welcome dinner after being out of the house all day. I used a jar of the sliced peperoncinis and just dumped them and the liquid in on top of a frozen roast. My husband was a bit skeptical, but was won over by the end result. Even my 6 year old ate his sandwich (and did not pick out the peppers!

I just found out about your blog on fb and I love it! This is the first recipe I've made from it..made it for Sunday lunch. My son is autistic and likes what is "familiar" to him. I did not show him the peppers..only made the sandwich and gave it to him. He repeated over and over..."Can I have more? Can I eat this every day?"!! We loved it! Thanks for the recipes! Crockpots Rule!

I just wanted to say that we LOVE this recipe. I haven't had a lot of success with the slow cooker but we keep trying and this recipe gets made over and over. It's great for busy gaming nights when I have friends over but don't want to stop visiting in order to prepare a meal.

I know that I am a little behind on this but, I just made this recipe yesterday and loved it! I was a little doubtful because I do not particularly like peppercinis or vinegar (that they are usually packed in) But, it came out awesome! It added a nice bite to the meat and made it super tender. We had it on toasted bread with cheese melted on top. It was wonderful! I love my crockpot and two ingredient recipes. You rock!

Made this last night and it was a hit with the adults! Supper easy. I did find the meat that was not in liquid to be less moist. Maybe my crock... So next time I might try reducing cook time to 7 hours. I did remove the lid once during cooking to spoon juices over the top of the meat.

I wasn't sure I'd like this, mainly because I worried that the pepper taste would be too strong, but wowza! This was sooo good, even my picky husband craves these sandwiches now. I use chuck steaks or roasts frozen, add a little garlic powder to the meat and that's it. These are probably our favorite slow-cooker recipe. Thanks!

I was excited to try this recipe since it seems SO easy. Unfortunately, the instructions above don't say to drain the jar of peperocinis. I've never purchased peperocinis before and was unsure of what to do. It was SO SO SOOOOO SALTY. DRAIN THE PEPPERS PEOPLE! Will probably try again after awhile and promise to comment again.

Hi Steph,I really like your site and glad that I found it in the google search. I have tried lot of your recipes and everyone in the family liked it. Have a question about this recipe. Can I use chicken instead of beef, because we don't eat beef.

This is one of my families favorite recipes. I often make it when I have company because I know exactly how it'll turn out. Even after all this time (been a follower since your first month posting) I look at your blog weekly for crockpot recipes.

Oh, so yummy. Here it is years past the original posting of this recipe, and I got around to trying it today. I had a slightly over 2 pound chuck roast in the freezer, and a jar of the pepper things in my pantry. I did (on the recommendation of one of the comments here), drain the juice, but replaced the volume with low sodium beef stock.

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